I’ve noticed over the past year or two that the recipes I share on the site are heavily skewed towards vegetarian main dishes with a few desserts and random recipes sprinkled in as I go. One thing I don’t share a ton of is vegetables as side dishes (primarily because when I whip up a vegetable dish, I put enough bulk behind it to make a full meal).

However, this is a recipe I use as a ‘meet in the middle.’ My husband will have this as a side dish and I’ll top a bowl of quinoa/greens with these sweet potatoes (usually followed by a dollop of greek yogurt) to make these sweet potatoes that full meal I desire.

These sweet potatoes take a bit of time to cook but if you’re in a bit of a hurry, you could cut the sweet potatoes into smaller sizes or even blanch them just until the sweet potato was beginning to soften (then roast!) I’ll also make a full batch of the tandoori seasoning and use it on other vegetables (or chicken, if that’s your thing) as well!

Preheat oven to 400˚. Cut the sweet potato into ¾” thick wedges. Toss with greek yogurt and tandoori spices until well coated. Roast for 30 to 45 minutes until sweet potato is browning and tender (this will depend on how thick you cut your sweet potato slices). Serve with a sprinkle of fresh cilantro.

On paper, breakfast cereal ticks all the right boxes. It’s quick, great value for money, and nutritious – the perfect recession-proof food. Yet US consumption has dropped steadily as consumers have sought out more convenient – and often more expensive – alternatives, and ‘breakfast’ has switched from being one of three square meals a day to just another snacking occasion. So is the future one of managed decline, or can innovation pull the cereal category out of its funk?

Eggs remain a breakfast constant, but how they are served is changing, AEB says: The iconic “all-American breakfast” combination of eggs, meat and a carb is getting an update to better reflect the increasingly diverse U.S. population, but consumers’ growing expectation to customize their food means what is hot in one region likely is not in another, according to research compiled by the American Egg Board. .. Read

5 street foods influencing restaurants, CPG products: Authentic street foods with international roots that were traditionally eaten outside as make shift meals by laborers are coming inside and appealing to a wider variety of people as more consumers favor fast food over home cooking, according to Packaged Facts. .. Read

What’s for breakfast? Nuts! (And preferably almonds, says Blue Diamond.): For many Americans, breakfast has switched from being one of three square meals a day to just another snacking occasion – or something to skip altogether. But this brings opportunities as well as challenges, says Blue Diamond’s Jeff Smith, who we caught up with as part of our ‘What’s for Breakfast?’ special edition. .. Read

Deliciously chocolately homemade chocolate TEDDY GRAHAMS! We are so excited to share this recipe for homemade chocolate teddy grahams that we have been working on for you. After making our original homemade teddy grahams we knew we had to create a chocolate version. Since we are chocolate lovers. Rich dark chocolate even better. And that…